Meat Lasagne with Onions

Soak the lasagne sheets in a large bowl in plenty of cold water.

For the meat sauce, brown the meat in the butter until crumbly. Add the vegetables and bay leaf and fry for a few minutes, pour in the wine, stir in the broth and tomato paste and cook until almost all liquid of the liquid has evaporated. Remove the bay leaf and season with salt and pepper, then set aside.

For the onion mixture, peel the onions, halve and finely dice. Peel the garlic, squeeze through a press and sauté in butter with the onions. Rinse the parsley and chop the leaves finely.

For the bechamel sauce, melt the butter in a saucepan, stir in the flour and sauté briefly. Stir in the milk with a whisk, season with salt, pepper and nutmeg and simmer, stirring occasionally for 15 minutes over low heat. Stir in 1 tablespoon of Parmesan.

For the lasagna, butter a baking dish. Place a layer of noodles, top with half of the meat sauce, then sprinkle with 1 tablespoon Parmesan cheese and 2 tablespoons Emmentaler. Cover with noodles. Then add half of the onions and pour in 1/3 of the sauce. Sprinkle some cheese on top, then cover with noodles. Make the next two layers following the same pattern, then cover with pasta. Drizzle with the remaining bechamel sauce, cover with tomato slices and onion rings and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes, until the lasagna is lightly browned.